Brown Sugar Chili Rub
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: About ½ cup (8–10 servings, depending on use)
Ingredients
- ¼ cup packed brown sugar light or dark; dark gives deeper molasses flavor
- 2 tablespoons chili powder adjust for heat level—use mild, medium, or hot
- 1 tablespoon smoked paprika or regular paprika for less smokiness
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt kosher or sea salt preferred
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper optional—for extra kick; start with ¼ tsp if sensitive to heat
Instructions
- In a small bowl, combine all ingredients.
- Stir well with a fork or whisk until evenly mixed and no lumps remain (break up any brown sugar clumps).
- Transfer to an airtight jar or container. Store in a cool, dry place for up to 6 months (the flavors meld nicely over time).
- To use: Rub generously on your protein or veggies 15–60 minutes before cooking (or overnight in the fridge for deeper flavor). Great for grilling, baking, air frying, or smoking. Suggested amounts: 1–2 tablespoons per pound of meat; ½–1 tablespoon per pound of vegetables.
Notes
Sweet-heat balance: The brown sugar caramelizes for a nice crust while the chili powder and spices add warmth without overpowering.
Variations: Add ½ tsp cinnamon for a warmer twist (pairs amazingly with pork or salmon), or swap in chipotle powder for smokier heat.
Usage ideas: Try on grilled pork tenderloin, blackened salmon, roasted sweet potatoes, or as a base for chili-seasoned popcorn.
Make it your own: For a salt-free version, omit salt and add when seasoning the food.
Variations: Add ½ tsp cinnamon for a warmer twist (pairs amazingly with pork or salmon), or swap in chipotle powder for smokier heat.
Usage ideas: Try on grilled pork tenderloin, blackened salmon, roasted sweet potatoes, or as a base for chili-seasoned popcorn.
Make it your own: For a salt-free version, omit salt and add when seasoning the food.